• Add chai tea concentrate and toasted marshmallow syrup to an ice-filled glass. Pour milk into glass and stir to combine.
• Top with marshmallow cold foam and drizzle with chocolate sauce and graham cracker crumbs.

Marshmallow Cold Foam

• Add cream, milk and marshmallow syrup to a mason jar (or other airtight container) and shake vigorously. Or mix all ingredients in a bowl until well combined. This is your marshmallow cold cream... Keep it in the fridge until you're ready to turn it into cold foam right before using.
• To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup cream at a time. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.

Toasted Marshmallow Syrup

• Add sugar to a small saucepan in an even layer over medium heat. Let it sit without stirring, until the edges begin to melt and turn golden. Gently swirl the pan until the sugar is fully melted and a light amber color, about 4-5 minutes. Be sure to watch it closely as it can go from amber to burnt quickly.
• Carefully pour in the water. The mixture will likely bubble up vigorously and hard caramelized bits may form. Stir over medium heat until any hardened bits fully dissolve, about 2 minutes. Remove from heat.
• While the syrup is still warm, add marshmallow fluff and whisk until completely smooth and incorporated. If it's not fully dissolving, you can return the pan to low heat for 30-60 seconds while whisking.
• Stir in vanilla extract and salt.
• Strain mixture through a fine mesh strainer into a heat-proof bowl or mason jar and let cool completely.
• Store in the fridge in an airtight container for up to 2 weeks.